by Admin | Aug 24, 2020 | Salads & Dressings
Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber....
by Admin | Aug 24, 2020 | Salads & Dressings
Talk about easy! This hearty salad with southwestern flair comes together in minutes. It makes a great take-along lunch that can be made the night before. YIELD: SERVES 4 2 Tbs. lemon juice 1 Tbs. whole-grain mustard 2 Tbs. olive oil 1 cup cooked black beans 1 cup...
by Admin | Aug 24, 2020 | Salads & Dressings
In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make. YIELD: SERVES 4 DRESSING 3 Tbs. low-sodium soy sauce 3 Tbs. rice vinegar 2...
by Admin | Aug 23, 2020 | Side Dishes, Tofu
This fun-to-eat starter comes together quickly once all the flavorings (onion, ginger, garlic, and lemongrass) have been chopped. You can even pack the filling and garnishes separately, chill overnight, then take to work or on a picnic for a light lunch. YIELD: MAKES...
by Admin | Aug 23, 2020 | Appetizers, Entrées
Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor while adding protein. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary. YIELD: SERVES 4 ½ cup sushi rice, rinsed...
